Spiced Pumpkin Bread

Here’s a great pumpkin recipe to try. It’s become a tradition for me to make this for my father-in-law’s birthday, which happens to fall around Thanksgiving (near the beginning of October for us Canadians). The original recipe from my Aunt Carol made two loaves; I’ve adapted it to make only one loaf and changed the amounts of spices slightly. It’s good with or without raisins and nuts. I’ve even substituted dried cranberries for the walnuts, which adds some nice colour and moisture.

Spiced Pumpkin Bread Recipe

1 3/4 cups all-purpose flour
1 tsp. baking soda
1 tsp. baking powder
1/4 tsp. salt
1 tsp. cinnamon
1/2 tsp. nutmeg
1/4 tsp. ginger
1/4 tsp. cloves
2 eggs
1 1/4 cups white sugar
1 cup pumpkin puree
1/3 cup water
1/4 cup oil
1/3 cup chopped walnuts OR dried cranberries, optional
1/2 cup raisins, optional

In a large bowl, combine the flour, baking soda, baking powder, salt, and spices.

In a separate bowl, beat eggs, sugar, pumpkin puree, water, and oil. Add to dry ingredients, stirring only to moisten. Fold in nuts or cranberries and raisins, if desired.

Bake in a greased loaf pan for 45-55 minutes at 350 F, until a piece of uncooked spaghetti inserted in the centre comes out clean.